Roasted Mini Potatoes

For ~ 6


  • 1 lb mini-potatoes
  • 1 1/2 tbsp olive oil
  • 4 tsp thyme leaves
  • 3 tbsp grated Parmesan cheese
  • salt and/or pepper to season


  1. Line the roasting/baking pan with foil paper and grease using 1/2 tbsp olive oil
  2. Lay the cleaned & dried mini-potatoes evenly across the roasting/baking pan
  3. Drizzle the remaining oil and toss to coat all the mini-potatoes
  4. Sprinkle on coarse sea salt, pepper, Parmesan cheese and thyme leaves
  5. Roast for 35-40 minutes
  6. Bon appétit! ;)

Serving suggestions: meat, salad, soup …

Notes: You may substitute thyme with any other preferred herb, I just happened to have some fresh thyme in the fridge. If you are crazy about cheese, you may opt out of using salt and go with 4  or even 5 tbsp of grated Parmesan cheese! Also, once a small knife can easily cut through the mini-potatoes, it’s ready, if worried, you can cut them in half before roasting. Quite addictive little potato balls 🙂

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Filed under salad, Side Dish, Vegetable

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